Bun in the Oven Coffee + Kitchen opens in Breckenridge
IF YOU GO
What: Bun in the Oven Coffee + Kitchen ribbon cutting
When: Thursday, Dec. 3
Where: 103 S. Harris St., Breckenridge
The last three years have been a whirlwind for Julia Landon. A week after moving to Summit County, she found out she was pregnant with twins. After having her daughters, she started her own business making grain-free baked goods and then went into selling her items wholesale. Two years after getting her business off the ground, she is now opening her own café in Breckenridge. The space was previously Yellow Arrow Coffee, and she reopened the café Dec. 1 as Bun in the Oven Coffee + Kitchen, located below the library at 103 S. Harris St. On Thursday, Dec. 3, she will host a ribbon cutting and open house for her new endeavor.
“It’s been my dream for over 10 years to have a bakery, café, coffee shop,” she said. “I did a culinary program in Ireland, and it was largely targeted to people who were trying to open a small café. A lot of the curriculum was based on making soups and casserole things — stuff that would be considered sort of gastro pub food. So that was my background, and when I was there, there was a handful of people who had already put in place plans to open their café. So they were playing around with spaces and design and all this stuff at the same time they were learning this curriculum.
“That was where the seed was sort of planted, and then, everywhere I moved, I would envision what my little café was going to be like, and it was different every place I went.”
Yellow Arrow Coffee was already selling Landon’s baked goods before Gwen Edwards, the previous owner, decided to move out of the county. When Edwards told Landon she would be leaving her space, she decided it was time to pursue her decade-long dream.
“Moving from working out of my house — a lot of it has been that sort of right place at the right time stuff,” she said. “It was just that I started out of my house with zero overhead, and then interest started to build for the wholesale market, and I never had thought about getting into wholesale until somebody approached me and said, ‘Hey, you know, we need gluten-free products at our coffee shop.’ So then I got a commercial kitchen, so I could sell wholesale. Even though I don’t have a lot of wholesale clients because I can’t do anymore volume than I’m doing right now — but even just that was such a success, particularly in the high seasons, that it’s just been really good.”
She got into grain-free baking after moving to the county and having her daughters. While she was breast-feeding, her daughters were really colicky, she said, and she discovered they had some intolerance to certain foods, which she cut out of her diet.
“At that point, I felt a lot better and had so much more energy then I had ever had before,” she said. “Their temperament approved dramatically. So I got more and more interested in it. The more that I learned, I discovered they are allergic to things, and I’m allergic to things, but the big secret I learned is you can cure most food allergies. We’ve since had a lot of treatments for our allergies — so we don’t really have a lot of food allergies anymore — but it’s still the best way to eat. In terms of energy, if I eat grain-free, I feel better. For my kids, if they stay away from white flour and white sugar — that’s pretty much it — they are better kids, they are more fun to be around. They feel better, and they behave better.”
She already had an affinity towards food, as her mother was really into healthy eating, and her dad cooked from scratch most every night for her growing up. As she continued to study and work with cooking and baking for her own family’s particular diet, she discovered there was also a clientele in Summit for her baked goods.
“The more that I learned about it, the more refined my culinary philosophy became,” she said. “Then after having twins and getting through the first year of that, I realized I could actually do anything; so I started the bakery and just found that this was the right place at the right time.”
Bun in the Oven Coffee + Kitchen will offer a menu that meets grain-free, Paleo and gluten-free needs, as well as offerings for dairy, egg and nut allergies. There is no corn, soy or peanuts in anything, she said, and she doesn’t stock these items in either the café or the kitchen she uses in Silverthorne, where she does most of the cooking. She will be serving homemade, nondairy milk offerings such as cashew and hazelnut milk, as well made-to-order 100-percent organic juices and smoothies.
Her menu includes grain-free granola by the bowl, veggie muffins, frittatas, quiches and soups, as well as the traditional Bun in the Oven baked goods served at coffee shops such as Abbeys in Frisco and The Crown in Breckenridge. There will be a kids’ macaroni and cheese, made with quinoa and rice flour pasta, on the menu, and soups prepared with a house-made bone broth, which she will also be selling. She said her goal with the menu is to find a balance between sophisticated and kid-friendly, with foods that children will enjoy but are also good for them.
There will be a full coffee bar featuring locally-roasted, shade-grown espresso, drip and cold brew, as well as Olive Fusion teas.
“My goal with my tea program is to have it just as sophisticated as the coffee program,” she said. “I feel like teas are something that are often really overlooked, forgotten and abused. There are certainly plenty of people — when three o’clock rolls around — the last thing they need is another cup of coffee.”
There will be no pumped sugary syrups — instead she will use homemade hazelnut and coconut milk, and nondairy chocolate syrup to flavor the specialty coffee drinks. Landon will also be serving fresh-squeezed orange juice to order.
“The biggest thing I want people to know about my food is it is the absolute best thing to bring with you on the mountain because it’s high protein, with lots of good fats,” she said. “It’s definitely the right way to eat to keep energy consistent.”
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